Say Hey to San Francisco’s New Party Place, The Ritz Carlton’s Parallel 37Dec 23rd, 2011 | By Joyce Maroon | Category: Food & Wine, Food / Wine / Restaurant Reviews
When you think of the Ritz-Carlton, what’s the first thought that comes to mind? Worldly elegance, breathtaking decor, exquisite taste, amazing service and top notch everything? Well yes, all those do come to mind for most of us and the pre-party held at their new restaurant in San Francisco, Parallel 37, on December 9th did not fail to stand up to these standards. Besides the great detail that went into remodeling this restaurant, I was pleasantly surprised at the incorporation part of our state of California. All of the tables are made of California Oak and the huge mural on the back wall is of that exact thing.
The restaurant was filled with many locals and special friends of the Ritz. Plenty of hors d’oeuvres and drinks were at hand and guests were treated to the chance of touring the kitchen, meeting Chef Siegel, mixologist Camber Ley, Director of Food and Beverage Xavi Roca and the General Manager of the hotel, Raul Salcido.
New Restaurant Parallel 37 opens on Nob Hill in San Francisco
First Collaboration for Chef Ron Siegel in the Kitchen and Camber Lay at the Bar
On Monday, December 12 at 11:30 am, Parallel 37, the newly-designed neighborhood restaurant on Nob Hill opens for lunch. Two well known talents in San Francisco’s food and restaurant scene are collaborating for the first time, Ron Siegel in the kitchen creating simple, contemporary American cuisine that is not over-manipulated and Camber Lay at the bar creating an all new mixology program for the destination restaurant. The restaurant’s menu seeks inspiration along the geographic latitude Parallel 37 with food and wine celebrating the many cultures in the San Francisco Bay Area.
Working with great chefs and living in San Francisco, Chef Siegel came to realize his passion for fruits and vegetables and the abundance of farms in the Bay Area. “Without the farms you would not be as connected to the food. There is something perfectly imperfect about nature and nothing like handpicking the ingredients you serve.” he said. “People want to eat something recognizable at the height of seasonality and freshness. The menu at Parallel 37 will be approachable with simple, yet delicious preparations.” He continued. \
Camber Lay is one of San Francisco’s most prolific and influential mixology consultants with over a decade of experience creating cocktails. “My approach to cocktails really complements Ron’s approach to food,” said Lay. “We both like to handpick seasonal ingredients.” Her handcrafted cocktails are made with the freshest seasonal ingredients, fruits, herbs, vegetables, spices and specialty ices. Local and artisanal spirits will be core to her new, innovative mixology program designed for Parallel 37. “I want to bring interesting contrasts to my cocktails, bitter to dry, sweet to spicy,” said Lay. She envisions a cocktail menu with a combination of classic and unique cocktails to pair with the bar and dining menu.
Siegel and Lay are collaborating for the first time and are bringing the “kitchen to the cocktail.” Many of the culinary techniques in the kitchen can create great components for mixology. “We can create syrups, reductions and infusions in the kitchen that Camber can use as ingredients at the bar,” said Siegel. Camber said of their new collaboration, “Ron and I are collaborating in the kitchen to cook up some interesting cocktails for the bar at Parallel 37.”
Parallel 37′s new interior, by EDG Interior Architecture + Design, brings an urban edge to The Ritz-Carlton, San Francisco on Nob Hill. The architects merged the formerly sequestered bar and dining spaces to create a relaxed and lively social experience. The design links Northern California’s culinary countryside with the dynamic, neighborhood food culture and style of San Francisco. Clean architectural lines and modern, glass wall treatments combine with natural materials to create an informal sense of tailored sophistication. Behind the host, a glowing glass graphic panel of California oaks imparts an immediate sense of place. The intimate dining spaces celebrate the artful, honest character of Chef Siegel’s cuisine with elements such as free-edge wood tables and plaid-embossed leather seating. In addition to dinner in the main room, guests may opt for cocktails and shared-plates at the bar or in the lounge that opens into the main restaurant. A Chef’s Table, with its exclusive view into the kitchen is available for parties of eight or a semi-private room, partially visible through a plaid-etched, glass wall seats up to twenty.
Parallel 37 is the new Nob Hill neighborhood bar, lounge and restaurant located inside The Ritz-Carlton, San Francisco. The restaurant seeks inspiration from the geographic latitude Parallel 37 with food and wine that celebrates the diverse cultural influences of the San Francisco Bay area. Chef Ron Siegel handpicks ingredients to create a simple, not over-manipulated and delicious menu in both bar and restaurant ambiances. The Mixology program created by Camber Lay features handcrafted cocktails made with seasonal ingredients. Primarily Napa and Sonoma wines by the bottle, half bottle, glass and half glass are the focus of the regional California wine list. Parallel 37 is open daily for lunch and dinner, with ten dollar valet parking.
We will definitely be back here for a full review of Parallel 37, but for now, please join Clout and About in congratulating the Ritz-Carlton, San Francisco on an incredible job on their new restaurant. Next time you are in San Francisco, don’t forget to visit Parallel 37 and tell them we sent you.